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Super Easy Vegan Rosemary Apricot Tarte Tatin

Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: European, French
Keyword: baked goods, pastry, summer, tartes


  • 1 package Storebought Vegan Croissant or Puff Pastry Dough I used Tante Fanny
  • 6-8 Apricots
  • 100 g Vegan Butter
  • 60 g Brown Sugar
  • 120 ml Water
  • Zest of half a Lemon optional
  • 1-2 Sprigs of Fresh Rosemary


  • Preheat oven to 180°C and grease a 22cm round cake pan or pie dish.
  • Roll out the pre-made dough and use the baking dish to cut out a circle.
  • Wash your rosemary and add them to your baking dish. Set aside.
  • Wash your apricots and cut them in half
  • In a large pan, melt your vegan butter and sugar and stir on medium-high heat until melted.
  • Carefully add the water and lemon zest, if using.
  • Add in the apricot halves and let steep for around 10 minutes, flipping them halfway through.
  • Transfer your apricots to the baking dish arranging them in a nice pattern. Cut side up or down- your choice! Both look pretty.
  • Add in a few spoons of the remaining caramel syrup. Not too much though, so it doesn't become a runny mess like mine :)
  • Top with the dough circle and prick a few times with a fork.
  • Bake in the oven for 12-20 minutes (look at what the dough package says!) until golden brown.
  • Let cool for at least 15 minutes before flipping.
  • Serve with some vegan whipped cream or vanilla ice cream to balance the tanginess and add another texture.